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Beet-Onion Medley |
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Serves: 4 Print this Recipe2 tablespoons butter or margarine 1 pound beets cooked and cubed 1/4 cup cranberry juice or beet juice 1 cup onions finely chopped 1/4 cup celery sliced Salt and freshly ground pepper to taste 1 tablespoon parsley minced fresh 1/2 teaspoon oregano dried, crushed In skillet or saucepan, melt butter or margarine; add beets, juice, onions, and celery. Cook covered for 12 minutes or until vegetables are tender. Season with salt and pepper. Just before serving, sprinkle with a mixture of minced parsley and dried oregano. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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